Rating3/5 (from 2 ratings)3
1 8-ounce package white mushrooms
1 cup cherry tomatoes (or roughly chopped fresh tomato)
½ cup roughly chopped red onion
¼ cup minced cilantro, set aside
1 Tablespoon lemon juice or lime juice
1 Tablespoon raw coconut oil
1 teaspoon minced ginger or galangal root
1 teaspoon red curry paste
1 Tablespoon nama shoyu or wheat free tamari
2 Tablespoons nutritional yeast
1 teaspoon Marmite
1 cup warm water
Set aside 2 large mushrooms, minced cilantro and garnish. Add everything else to blender and blend until smooth. Finely chop reserved mushrooms and stir into bisque, along with minced cilantro. If desired, warm gently to about 105˚ on stovetop, using a thermometer and stirring constantly with a wooden spoon till desired temperature reached. Pour bisque into two bowls, garnish with a sprinkle of chopped basil or cilantro and serve.
Eat2evolve's ThoughtsBy eat2evolve
This soup, invented last night in a flurry of inspiration, is indescribably delicious. Just one spoonful will send your taste buds into paroxysms of euphoria. I’m not kidding. Prepare to be transfixed. Warning: If you generally prefer sitting down to eat, get settled at table before tasting or you may never make it! I finished my bowl standing up, it was that good.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note